EG5

SPICED PARMESAN CHEESE CORN

School holidays have come to an end .My boys are gearing for the new session in new campus.To celebrate the last day of holiday we treated ourselves with simply Spiced Parmesan Cheese Corn. This is an all time favorite as we love to have corn on the cob.It was so fresh and tender. We just loved it. We should always enjoy simple pleasures of life .

I am not a great fan of cheese .But this spiced Parmesan cheese corn just stole my heart. My humble contribution for this week’s 151st  #Foodiemonday #Bloghop theme #Corn is this simple and delish Spiced Parmesan Cheese Corn.

Recipe for Spiced Parmesan Cheese Corn:

Ingredients:

2 Ears Fresh Corn

1/4 Tsp Red Chilli Powder

2 Tsp Melted Butter

2 Tbsp Parmesan Cheese

1/4 Tsp Chilli Flakes

Method:

Remove the corn husks and remove the silk and wash the Corn. Gently tap the tissue to remove the water. Smear butter generously. Sprinkle Parmesan cheese generously. Please these on a tray and  bake it at 180C in a preheated Oven for about 15-20 mins.Once done remove the corn from the oven and sprinkle chilli powder and chilli flakes.

Serve and enjoy!!!!!!!!!

Check out other corn recipes:

Mexican Street Corn

EG5

Black Bean Enchiladas

An enchilada is a corn tortilla rolled around a filling and covered with some chilli sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables etc. There are many varieties of Fillings and Sauce.We can get creative with our imagination to suit our Palate. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to the ancient Civilization.Mexican Cuisine is so versatile with so many varieties ranging from  tacos burritos and fajitas to regional specialties.

Enchilada is one of the easiest and yummiest recipe. Today i am sharing with an easy and yummy recipe.

Our 66th #Foodiemonday  #Bloghop Theme is #Enchilada and my contribution is Black bean Enchiladas.

Recipe for Black Bean Enchiladas:

Ingredients :

4 Multigrain Tortillas

1 Cup Boiled Black Beans

1 Cup Fren Corn Kernels

1/2 Cup Red Bell Pepper chopped

1/2 Cup Yellow Bell Pepper chopped

220 ML Tomato Puree

1.5 Tsp Dynamite Chilli Sauce(Increase or decrease  as per your requirement)

Salt to taste

1 Tbsp Olive Oil

1/2 Tsp Pepper Powder

1/2 Cup Cheddar Cheese

1/2 Cup Mozzarella Cheese

1/4 Cup Spring Onion Finely Chopped

Method:

Take a bowl and mix corn, boiled black bean, chopped bell peppers (red and yellow) ,Olive oil,pepper powder ,salt and cheese (use 1/4 th portion of both the cheese) half of the chopped spring onion and keep it aside.

In another bowl add Tomato Puree, Left over water from the boiled beans, dynamite chilli sauce and salt to taste and mix well.

Take a baking dish. Pour enough Enchilada sauce and coat the bottom of the baking dish

Heat a girdle and warm the tortillas.Place a tortilla on  a plate.Add the filling generously and roll the tortillas. Place the rolled tortillas in the baking dish. Repeat the process for the balance tortillas.Once all the rolled tortillas are placed in the baking dish, top it up with leftover filling if any, enchilada sauce and sprinkle balance cheese.

Preheat the oven at 180C for 10 mins. Place the Baking dish in the pre heated oven and bake for 20 mins. Once done sprinkle the chopped spring onions and serve.

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Enjoy!!!!!!!!!!!!!!!!!!!

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